Marmalade- and Ginger-glazed Sweet Potatoes

Notes: Prepare through step 3 up to 1 day ahead; cool, cover, and chill. Reheat, covered, in a 325° oven (350° if baking with a turkey at that temperature) until hot in the center, 25 to 35 minutes, then continue with step 4.

Ingredients

2 pounds sweet potatoes or yams (each 2 to 2 1/2 in. wide)

1 orange (about 2 1/2-in. diameter; 6 oz.), rinsed

2/3 cup orange marmalade

1/2 or 1/3 cup plus 1 tablespoon brandy or orange juice

2 tablespoons butter or margarine, melted

1/4 cup finely chopped crystallized ginger

About 1/2 teaspoon salt

Nutritional Information

Calories 242

Caloriesfromfat 12%

Protein 1.9g

Fat 3.1g

Satfat 1.8g

Carbohydrate 55g

Fiber 4.7g

Sodium 204mg

Cholesterol 7.8mg

Calories 242

Caloriesfromfat 12%

Protein 1.9g

Fat 3.1g

Satfat 1.8g

Carbohydrate 55g

Fiber 4.7g

Sodium 204mg

Cholesterol 7.8mg

How to Make It

Step 1

Peel sweet potatoes and cut crosswise into 1/4-inch-thick slices. Cut unpeeled orange in half through stem, then crosswise into 1/4-inch-thick slices, discarding end pieces and seeds.

Step 2

In a large bowl, mix 1/3 cup marmalade, 1/2 cup brandy (1/3 cup if using yams), butter, ginger, and 1/2 teaspoon salt. Add sweet potatoes and mix to coat. Arrange slices in rows in a single layer, overlapping them slightly, in a shallow 3-quart casserole (such as a 9- by 13-in. baking dish), interspersing the orange slices evenly throughout. Drizzle any of the remaining brandy mixture over the sweet potatoes. Cover tightly with foil.

Step 3

Bake in a 325° regular or convection oven (350° if baking with a turkey at that temperature) until sweet potatoes are tender when pierced, 50 to 60 minutes.